[Sca-cooks] Pork Fruitcake - Is This a Joke?

[Johnna Holloway]

It turns up in other places. Bob Allison who had a radio show
includes it in his cookbook--
http://www.askyourneighbor.com/cbook09.htm

It's here also--
http://www.recipesource.com/desserts/cakes/36/rec3602.html  salt pork 
not fresh ground

It's given as a very English recipe here--
http://www.tngenweb.org/tntable/tabk42.html

Pork Fruit Cake: One pound of pork, one cup of molasses, two cups sugar, 
one pint boiling water, two eggs, cinnamon, cloves and all spice, one 
tablespoon each, two teapoonfuls of cream tartar, one teaspoon soda, one 
pound of raisins, chopped, flour to make it the consistency of any 
stirred cake.  Chop the pork fine and turn on the boiling water; let 
stand until no longer hot.  Bake very slow.  The longer it is kept the 
better.  I have kept it six months and it was moist and nice.
Wouldn't it be fun to try some of these for an old fashioned family 
reunion? 
appears under Just for fun... some 1800s recipes!
http://www.electricscotland.com/familytree/magazine/aprmay2003/snippets5.htm

http://www.cooks.com/rec/doc/0,1832,157170-231197,00.html uses ground pork.

We always cooked the meats that went into the mincemeat that then went into
the fruitcake recipe that was my great great grandmothers. I don't 
recall that pork
was given as an option. Venison, beef, etc. were used.

Fruitcake weather for me is always the fall with the mincemeat being put 
up first.

Johnnae

Elise Fleming wrote:

>Greetings!  My daughter in San Francisco asked me about a Pork Fruitcake
>recipe she'd found.  I said I'd ask if any of you had ever heard of such a
>thing.  I wondered if it might have been based on mincemeat, although with
>boiling coffee...!  The boiling liquid would do a little to help cook the
>pork, but I wondered if such a low temperature even for two hours would
>suffice to fully cook it.  Any comments?  Anyone want to try it??  FYI, I
>will be unsubscribing (hopefully) by Tuesday.  I'll be in England for five
>weeks!
>
>>From the cookbook "125 Years of Favorites Old and
>New, Vasa Lutheran Church 1855-1980", a 621 page compendium by
>Minnesotan Lutherans comes the treat Pork Fruit Cake. It's in the section
>called Food with a Foreign Flair.
> 
>Pork Fruit Cake by Carol Mitchener
> 
>1.5 lb ground pork
>Pour 3 cups boiling coffee over pork and stir.
> 
>3 c brown sugar
>2 lbs raisins
>2 c nutmeats
>1 lb currants
>1 lb dates, cut fine(ly)
>1 c citron
>1 c lemon and orange peel
>2 tsp soda
>1 tsp allspice, cinnamon, nutmeg and salt
>6-7 c flour
> 
>Put into 4 bread pans. Bake at 275 degrees for approximately 2 hours.
> 
>Alys Katharine
>
>Elise Fleming
>alysk at ix.netcom.com
>http://home.netcom.com/~alysk/
>
>
>_______________________________________________
>Sca-cooks mailing list
>Sca-cooks at ansteorra.org
>http://www.ansteorra.org/mailman/listinfo/sca-cooks
>  
>